If you love quick but nutritious recipes, you have to try this 1-Pot Chickpeas Pasta. It’s one of those meals that my family love, and this mom is happy to prepare since it’s easy, healthy, and delicious! Additionally, 1-pot means fewer dishes to do, less cleaning, more happiness!
You can prepare this meal with pantry staples, and it’s flexible enough to improvise with what you have in your kitchen or for using some leftovers too.
HOW TO PREPARE THIS 1-POT CHICKPEAS PASTA
This tasty and easy meal is a good option either for lunch or dinner. It’s Vegan, Healthy, Oil-free, and Gluten-Free (depending on the pasta you choose).
For the preparation, you’ll need:
- Dry pasta. I love chickpea Gluten-Free pasta for my recipes, like this in this case, but feel free to use the variety you want or have. Sometimes I use Whole Grain pasta also.
- Canned chickpeas. You can also use cooked ones; it just takes more time.
- Diced tomatoes for the sauce. I used canned ones, but of course, you can also chop fresh tomatoes, if you prefer them.
- I included red onion, garlic, tomato paste, Italian herbs, paprika, and salt and pepper to enhance the flavor.
- For sautéing, I love using some vegetable broth, and we are using a little more for cooking the pasta and the rest of the ingredients in the pot.
To prepare this chickpeas pasta, you’ll first need to sauté the onion. We are sauteing with vegetable broth instead of oil.
When the onion is translucent and soft, add the garlic and sauté for a couple of minutes, with the Italian herbs, paprika and salt, and pepper to taste.
Then pour the chickpeas (you can crush part of the chickpeas if you want), add diced tomatoes, tomato paste, and mix until combined—Cook for a couple of minutes.
Then add the pasta and the rest of the vegetable broth to cover the ingredients. Bring to simmer and cook for about 15 min or until the pasta you chose is fully cooked.
Serve warm with some fresh parsley or basil or any topping of your choice.
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What to love about this recipe? Well, it is:
- Easy and super simple.
- Savory with a great flavor.
- Healthy, perfect for lunch or dinner.
- Versatile and flexible.
- Super creamy!
- And comforting!
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RECIPE AND INSTRUCTIONS
1-POT CHICKPEAS PASTA
Equipment
- Soup Pot
Ingredients
- 8 oz dry pasta 227g. I used chickpea Gluten-Free pasta.
- 1 can chickpeas 15 oz or 425g can
- 1 can diced tomatoes 14.5 oz or 411g can
- 1 red onion medium, chopped.
- 2 garlic cloves minced.
- 1 tbsp Italian herbs
- 1 tsp paprika
- 2 tbsp tomato paste
- 2 3/4 cups vegetable broth You can use water but vegetable broth adds more flavor. ¼ cup for sautéing, the rest for cooking.
- Salt and pepper to taste
Instructions
- Heat ¼ cup of vegetable broth in a large pot over medium heat and add the red onion and sauté it until translucent but lightly browned (you can add 1 tbsp of water at a time to avoid the onion stick in the pan).
- Add garlic, Italian herbs, paprika, salt, and pepper to taste, and stir until fragrant.
- Pour in the chickpeas and lightly crush half of them using a potato masher or fork. Then add the diced tomatoes, tomato paste and stir until combined —Cook for about 2 min.
- Add the pasta to the tomato sauce, pour over the vegetable broth, mix well all the ingredients and bring to a simmer.
- Reduce the heat to low and simmer the preparation with the pot covered for about 15 min (depending on the chosen pasta), stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve warm with some fresh parsley or basil or any topping of your choice.
Notes
WAYS TO ENJOY THIS 1-POT CHICKPEAS PASTA
Serve it warm with your favorite garnish. Sprinkle fresh parsley or some Vegan Parmesan over, and enjoy!
And if you’re hungry for more comforting meals like this one for cold days, try these recipes:
BLACK BEAN SOUP: EASY AND QUICK
DID YOU MAKE THIS 1-POT CHICKPEAS PASTA?
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